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Potato and Artichoke au Gratin

Source of Recipe


From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich



List of Ingredients



• 2 Tbsp (½ stick) unsalted butter, plus extra for the pan
  
• 1 large onion, quartered and thinly sliced
  
• 2 cloves garlic, thinly sliced
  
• 1 can (14 ounces) artichoke hearts, drained
  
• 5 medium to large Yukon gold potatoes, peeled and thinly sliced
  
• 1 scant teaspoon salt
  
• Freshly ground black pepper, to taste
  
• 1½ cups shredded Gouda cheese
  
• â…“ cup finely grated Parmesan cheese
  
• 1½ cups heavy cream
  
• 1¼ cups half-and-half
  






Instructions



1. Preheat the oven to 375° F. Butter a 13-by-9-inch shallow casserole or gratin dish.
   
   
2. Melt 2 tablespoons of butter in a skillet over medium heat. Add the onion and cook for 10 to 12 minutes, or until soft. Add the garlic, cook for 1 minute more, then remove from the heat.
   
   
3. Starting at the stem end, slice the artichoke hearts into three or four pieces each. Lay the slices out on paper towels and blot away excess moisture.
   
   
4. Arrange half of the potato slices in the casserole. Sprinkle with salt and pepper. Arrange half of the sliced artichoke hearts on top. Sprinkle with half of each cheese, then spoon on half of the onions. Repeat the layers.
   
   
5. Combine the heavy cream and half-and-half in a saucepan and cook over medium heat until the mixture shimmers. Slowly pour the liquid over the layers of vegetables and cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 25 to 30 minutes more, or until golden and bubbly and the potatoes are tender.
   
   Makes 8 servings